Search

This cookie recipe comes from Ming Makes Cupcakes (where, as you might guess, you can find many excellent cupcake recipes! and a few cookies as well).

Thin Mints from Ming Makes Cupcakes

1 ½ cups flour

¾ cup unsweetened cocoa

¼ tsp salt

¼ tsp baking soda

1 ¾ stick butter

1 cup sugar

3 Tbs milk

½ tsp vanilla

1 ½ tsp mint extract

Mix together flour, cocoa, salt, and soda. In a separate bowl cream butter until smooth (I used the stand mixer with the paddle attachment, but a hand mixer also works). Add sugar and beat for one minute. Add milk, vanilla, and mint and beat an additional minute. Slowly add the dry ingredients while beating. Once mixture is well combined and resembles small pebbles use your hands to form it into a ball.

Roll the dough into a log and wrap in waxed paper. Chill for 2 hours. Slice into thin rounds and place on parchment–don’t try and use a small knife. You’ll get much cleaner slices if you use a larger, heavier knife!

Bake at 350F for 12-15 minutes.

Topping

1 cup chocolate chips

1 tsp mint extract

Melt chocolate in bowl set in simmering water, OR just microwave it for 30 second intervals, stirring after each until chocolate is smooth and melted. Add mint and stir into the chocolate. Once cookies have cooled and become crispy, coat their tops in chocolate by dipping them or smearing with icing knife–I actually used a spoon to drop dollops of chocolate on top of my cookies. Leave them on a wire rack to dry, or put them in the fridge to speed the hardening process up!